Thursday, November 4, 2010

Cranberry Walnut Bread

Cranberries are one of my favorite little additions to a baked good. They are super tart and the pack a great punch of flavor when the burst open. Plus, they are a New Jersey staple so that makes them even more delicious to me. Cranberries scream FALL FALL FALL, which makes them perfect for...fall. The walnuts are almost buttery in their smooth insides and the crunch is perfect mixed up with the juicy berries. This cake is great for brunch because it is not very sweet and can be set out for friends to slice up on their own.
Cranberry Walnut Bread
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
zest of 1 orange
3/4 cup orange juice
Grated peel of 1 orange
3 Tbs. melted butter
1 1/2 cup fresh or frozen cranberries
1 cup chopped walnuts
1 cup powdered sugar
2 Tbs. orange juice

1. Combine your dry ingredients all into one bowl.
2. Put the cranberries and nuts into another bowl.
Add a Tbs. of flour to the berries and nuts and toss around so that they are very lightly coated.
3. Add the wet ingredients to the dry and stir until combined, but not over-mixed. Add the berries and nuts until evenly distributed.
5. Spray a 9x9 square tin with a non-stick spray and pour in the batter.
6. Bake at 350 for an hour until a toothpick comes out clean when inserted. I made this bread the night before and then poured the glaze (which you make by combining powdered sugar with orange juice) over top before you serve.
Slice up and enjoy!

1 comment:

  1. UN-DER-RAY-TED! clap, clap, clap-clap-clap.